Colourful Fusilli with Sun-dried Tomato
5,8 / 10
Cook the fusilli in a large saucepan of salted, boiling water until 'al dente'; usually 8-10 minutes.
Heat a little of the olive oil in a frying pan set over a medium heat and sweat the red onion for a few minutes until starting to soften, then remove from the heat.
Drain the pasta once cooked and toss immediately with the red onion, vanilla extract and the rest of the olive oil. Add the sun dried tomatoes and stir well.
Spoon into a serving bowl and serve immediately.